Hello All
Building a mobile 48" Brick Pompei. Finishing up the trailer now and starting on the oven build this week. I have a piece of 3/8" steel plate that the oven will be sitting on top of. Question: Will the 2" FB Fire Board be adequate for the under Hearth Insulation. I have the FB Pompei oven plans but my oven being mobile is a little different. ( I am bending a piece of 5"x 3/16 Flat Bar into a circle and then tack welding it onto the 3/8" steel plate base. The FB board will sit in this circle . I will then build the oven inside the steel flat bar circle. I could pour a vemiculite slab first but then I would have to extend the Flatbar taller to retain the oven.

Any thoughts on just using the FB Fire Board and 3/8" steel?
I also purchased 3 FB blankets to insulate the remainder of the oven.

I was also thinking of using a single piece of soapstone for the hearth to help retain the inside temp. I was thinking the soapstone would retain Hearth heat better than a med grade firebrick hearth-but I am not sure??

I may look into building a mobile oven for here in MN if my backyard project takes wings. I am excited to see how your oven works out. I do not have any input on your questions as I still struggle with my own in place design. Foundation was poured today and it went well. Now waiting to be able to set some block after the 4th.

Pictures are of dirt I removed to make an area for the oven, my 5 minute bull float made from a 2x6 -- lumber crib separator, and a pieces of 1x2 lath held together with screws. (it worked great), a visiting drangon fly and the poured foundation with rebar inserted.

That would be 48" outside diameter. Probably will end up being a true 42" Brick Oven .

I am trying to figure out how much heat will be transfered to the 3/8" steel plate base below the FB Fire Board with just 1 layer of FB Board. I coated the 3/8 " plate metal with 600 degree ceramic paint. I am also storing catering supplies below the oven in the trailer so this heat is also a concern. I have not received the 3 pieces of Fire Board or ceramic blankets yet its on the way . Maybe I could double up on the FB board and make it 4"?
My Flat bar circle that retains the oven is only 5" tall so that only leaves me with a 1" retaining ring on the oven itself.

Well my mobile is complete. Getting ready to do the first fire. It has been a long 1.5 year process but I also built : a vintage chevy gas station truck tow vehicle and a small commercial kitchen /prep area in my house etc. etc along the way. (Plus I work a full time day job) Will the brick Dome oven hold up over time??? We will see? Here is the Key for any Mobile Wood fired oven. Brick or Concrete Refract.... You MUST USE Torsion Bar AXLES..... on your trailer. They must be appropriate sized to your oven weight. These axles/ wheels are fully independent from each other unlike leaf springs. Additional Air Bag suspension below the oven is even better. If you have fabricating skills a welder and an outlet to purchase steel and trailer parts along with the willingness to learn, Anything is possible!! I had a vision and a passion for pizza and the help from you all on these forums for my Pompei and thats it.

I think Joeseph's partner in Colorado Builds a nice oven-the starter oven is around $10k the really nice tandem axle oven is $25k- These take lots of time to build. I have hundreds of hours of time invested in my build. It is no easy task, but it can be done.

This truck creates crowds everywhere it sets up. the shipping container rides on 4 semi airbags rated at 10k lbs each
the guy spent 180k on having it built.

The oven is Brick- not Modular cement. imported from Italy.
The owner is a master pizza chef.

On My trailerI did my Dome bright shiny seamed Copper sheet metal. trailer is black and 8 widex 11 long. Tandem Axle . Electric brakes .
I still have to install my hand washing sink and holding tanks.
If I could ever figure out how to upload pictures on this site I would get some on here.- Maybe I will just add some more picts on my photobucket website and post the link.

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